Candied ginger is wonderful in baking, and it also makes a handy breath mint! Note that this basic process also works effectively for fruit, particularly pineapple.

INGREDIENTS | MAKES 4 PINTS

• 2 pounds fresh gingerroot
• 1–2 cups cold water to cover
• 2 cups cold water
• 1 tablespoon grated lemon zest
• 4 cups granulated sugar
• 2 cups superfine sugar

1. Peel gingerroot; cut into very thin strips across the grain. In a saucepan, cover with cold water. Heat to boiling; simmer 5 minutes. Drain.

2. Repeat procedure a second time. Dry on paper towels.

3. In a stockpot, combine 2 cups cold water, lemon zest, and 4 cups granulated sugar. Heat to boiling; simmer 10 minutes, or until a syrup forms.

4. Add ginger; cook slowly until all syrup is absorbed, about 40–50 minutes. Do not boil.

5. Remove ginger; place on a wire rack to dry.

6. Roll ginger in superfine sugar sprinkled on waxed paper; let ginger stand in the sugar until it crystallizes. Spoon into cold, sterilized jars. Cap and seal.